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1
Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.
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2
In large Dutch oven, pour olive oil and heat to medium high temperature; add chicken and cook about 5 minutes; turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes.
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3
Pour chicken broth and lime juice over chicken; stir to loosen pan drippings.
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4
Add carrots and bring to a boil; cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.
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5
Add celery and bring to a boil over high temperature; stir in garbanzo beans and gently place artichoke hearts across the top.
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6
Cover, reduce heat to low and simmer 5 minutes more; with slotted spoon, remove chicken and vegetables to warm serving bowl.
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7
Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
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8
To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.
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9
For the lime sauce,in a small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.
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10
For the raisin couscous, in small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.
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11
Boil 2 minutes over high heat.
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12
Stir in 1 cup couscous, cover and remove from heat.
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13
Let stand 5 minutes, fluff with fork and serve immediately.
